Cinnamon


For some reason most of the cakes I make are layer cakes.  Lots of frosting between the levels.  Lots of frosting on top.  Lots of frosting around the sides.  But this time I decided to make a simple 9×13 cake.  Just lots of frosting on top.Pumpkin cake with a nice sweet cream cheese frosting.

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I made a couple of subs.  Instead of the full 2 1/2 cups of AP flour I used 1 1/2 cup whole wheat flour and only 1 cup AP.  I also used 1/4 cup egg product instead of the egg white called for. I subbed in 1 cup Slendra and 1/2 tsp bulk stevia for part of the sugar.  TRYING to make it a little better for you….. And, of course, a little more cinnamon than the 2 tsp.

 

Cake recipe is page 197 of The Colorado Farmers’ Market Cookbook.  The Pumpkin Cake Recipe is from Burritt’s Produce.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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…a creative cook. Someone who loves to create good food for her family. Someone who started a blog because she wanted to share her requested recipes with family and friends. LYNSEY!  Of LynseyLou’s who is making our days delicious!!  And she did.  

Lynsey started blogging in 2008 because she was simply inspired by another blogger.  And, it was her way of sharing her recipes with the friends and family who asked for them.  Lynsey, that’s the same reason I blog.  Keep on, Lynsey.  You have some darn good stuff on LynseyLou’s.

So many good things that, as usual, it was hard to pick just one.  So I went with …

DINNER:  p1090652

Spicy Sausage Casserole

Which everyone in the family loved.  Rotini pasta mixed with sausage, lots of cheese, Rotel tomatoes, and onions.  While Lynsey used turkey sausage I used a local smoked sausage.  It was delicious!

A couple of nights later I needed a good filling side:

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Sweet Potato Wedges

Roasted in the melted butter and cinnamon.  Perfect.  I am a big fan of sweet potatoes and always stock up when they are in season.  These will definitely see their way into the oven again.

And I saved the best for last:  DESSERT!

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Peanut Butter Pie

Which The Man said was the best PB pie he had ever had.  {Thank you, Lynsey!}

Forgive the drizzle on top – it came out way faster than I expected.  But it’s the taste that counts, right?

  • 2 Cups heavy whipping cream, divided
  • 2 Tbsp sugar
  • 8 Oz (1 bar) cream cheese, room temperature
  • 1 1/2 Cups peanut butter (crunchy or smooth)
  • 1 Cup confectioner’s sugar
  • 1 Graham cracker crust, homemade or store bought
  • 1/4 Cup semi sweet chocolate

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form.  Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined.  Gradually add confectioner’s sugar and beat until incorporated.  Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy.  Gently fold the whipping cream into the peanut butter mixture.  Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted.  Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form.  Spoon the whipped cream onto the center of the pie.  Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set     {adapted by Lynsey from Paula Deen}

Lynsey was my assignment for Secret Recipe Club.

Were there more recipes from Lynsey I wanted to try?  You Betcha! But I had to choose just a couple for SRC.  The hardest part of being a member is choosing.  The fun part is discovering new bloggers and their wonderful, tasty recipes.  There is more from The Secret Recipe this month.  Just follow the frog!

WordPress dot com:

I still have butternut squash left.  We stored it in the ‘root cellar’ aka BARN and it is still sweet and tasty.  But we are tired of eating the same ol’ same ol’ so I needed a new recipe to use up the squash.  There aren’t many recipes out there for butternut squash bread.  After looking at pumpkin breads and banana breads and zucchini breads I still had found nothing that would do.  So I made up my own.

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    3/4 cup AP flour
    3/4 cup Whole Wheat flour
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp nutmeg
    1/4 tsp allspice
    1/4 tsp salt
    1 cup roasted butternut squash
    2/3 cup honey
    1/2 cup (Splenda) optional
    1/3 canola oil
    2 large eggs
    1 large egg white
    2/3 cup rolled oats.

Preheat oven to 350. Spray a 9′ x 5″ or an 8″ x 8″ square pan with cooking spray.

Bake the butternut squash at 350 until it is soft. Let it cool. Cut in half, remove seeds, and scrape the meat out of the shells. I partially mashed mine up so I would have some nice chunks in the breadbut you can puree it if you like.
Mix together the flours, baking soada, baking powder, cinnamon, hutmeg, allspice and salt in a large bowl. In another large bowl mix together the honey, oil, eggs, butternut squash, and egg white until they are well combined.
Add the dry ingredients to the squash mix. Mix til just combined.

Pour batter into the pan. If using the 9′ x 5′ bake for 50 – 60 minutes. If using an 8″ x 8″ pan bake for 30 minutes or until the center is done and a knife comes out clean.

Cool in pan for 15 minutes. Remove to a wire rack and cool completely before slicing.

I added the Splenda to add a touch more sweetness. This is a nice little cake and bakes up quickly in a 8″ x 8″ pan for a nice snack.

Cinnamon! Good for so many things. Used in so many cuisines.  Perfect spice for a bundt.

Made from tree bark it is loaded with anti-oxidants, has anti-Inflammatory properties,  cuts heart disease risks, lowers blood sugar levels, may be protective against cancer,  and has a powerful anti-diabetic effect just to name a few benefits.

It used in Chinese, Indian, Moroccan, American cuisine both savory and sweet.

And did I mention it adds lots of taste to sweet treats.  Like Cinnamon Rolls.  What better way to add cinnamon to a bundt?  A Cinnamon Roll Bundt!!

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I had seen some around the blog world.  Most of them used canned cinnamon rolls.  I decided I wanted to make homemade instead.  I used my favorite recipe (from Bread Bakers’s Apprentice).  I cut the roll into abot 16 pieces and loaded them into the bundt pan alternating their position.

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Then allowed them to rise and double in size.

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Baked about 40 minutes at 350 degrees.   (I had to cover them with foil to prevent the top from burning while the middle finished baking).  The longer baking time helped the sugar and butter caramelize.

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Then I drizzled with  glaze (Mix together 2 cups powdered sugar + 1/4 cup warm milk + 1 tsp vanilla + 2 – 3 Tbl melted butter.) and since I was making this for Mardi Gras –

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Perfect!  Great for snack.  Great for Breakfast ( Cinnamon Rolls….duh!).  Great for dessert!

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Our host this month is Lauren of Sew You Think You Can Cook .  Thanks, Lauren.

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